What was your most memorable food experience from childhood?
Because she was off from work only on Sunday, my mother would prepare a meal for us. She would cook all kinds of dishes, such as kaeng jued woon sen soup with minced pork, stir fried morning glory, steamed fish with ginger, ped palo, steamed crab with chilli sauce, koong ob woonsen, fried rice with seafood. The thing that made her food memorable was the chance for me to help her in the kitchen. It was also a chance for all seven of us to eat together as a family.

How do you balance your Microsoft office job in Copenhagen with your restaurant responsibilities? 
Every day is different, but normally I get up at 8 am, then go to work at Microsoft from 9 am to 5p m (or sometimes work from home). Then in the evening, I will drop by my restaurants in Copenhagen, greet all the staff and see if there are any problems. I eat dinner at one of the restaurants to check the quality, taste and freshness of the food. I can achieve so many things in one day because there are no traffic problems here in Denmark. I drive around from place to place. It only takes 5-20 minutes. To be honest Chef Henrik [Yde-Andersen] and I do pretty much almost everything by ourselves. I want to understand all the tasks in the restaurant so that I can give advice to staff effectively. And I can understand their pain, too.
What do you think it is about Kiin Kiin that earned it a Michelin star?
One big factor is Henrik. He is very creative and he interprets Thai food in a different way than I do. This is why I think we are a good team—not totally biased to the Thai or European side.

Why was it important for you to have a restaurant in Bangkok?
Because I just think that there are some Thai people who like Thai food the way I do. Normally, people tend to look at food like something that they have to eat so that they can survive. But for me, I sometimes look at food as art which can be enjoyed both visually and in terms of flavor. You can be entertained by food just like you can be entertained by a show, music or a movie.

In your cuisine, are you aiming for authenticity, or something else?
We are aiming for an authentic taste with a modern look and a twist.

What are some dishes that we can expect at Sra Bua?
Frozen red curry with baby lobster, the harvest with green curry (which will involve freshly harvested vegetables with the tops still on, served covered with edible soil so that guests can harvest their own food by pulling it out of the soil), spicy salad with orchids and sankaya ice cream.